Dr. Pat’s RecipeBox: Friday Night Pasta with Chicken

It’s almost 7 pm on Friday night and I’m just getting home. Usually we eat out on Friday nights, but this morning I was inspired to thaw some chicken breasts…too bad I didn’t have a plan…

Oh well. I’ll set the timer for an hour to see how I do…

In a large sauté pan, heat 1 tablespoon olive oil; throw in ½ cup chopped onion to sauté. Rinse, dry and cube 1 lb.boneless, skinless chicken breasts.

Brown half of the chicken pieces, adding salt and pepper and a chopped clove of garlic while cooking. Turn once after fully browned on one side.

While the chicken cooks, prepare 2 cups pasta (dry measure) al dente.  Choose a fancy shape, like fusilli, so the pasta holds more sauce.

Remove the first batch of chicken to a plate and cover to keep warm. Replenish the olive oil in the pan and sauté the second batch. Cut 2 garden-fresh tomatoes into 8 pieces each and set aside. Take 6 leaves fresh basil (also from the garden), roll them, slice thinly and reserve with the tomatoes.

Chicken done? Add a splash of white wine or chicken broth (about 1/3 of a cup) to deglaze the pan (scrape up all those tasty bits), then lower the heat. Add 1 tablespoon balsamic vinegar (another great flavor-enhancer) and simmer  gently until the “sauce” thickens, just another minute or two. Remove the pan from the heat, add the chicken, tomatoes, basil, and cooked pasta, stir well and cover for a few minutes to let the last additions heat through.

The final touch is a dusting of grated Romano or Parmesan cheese.

This quick meal is really tasty. All the flavors stand out…the browned chicken, the carmelized onion, the sweetness of the wine and balsamic, the fresh tomato and basil, the tang of the cheese. And we sat down with 15 minutes to spare!

Yes, you should try this at home!